THERMAL PROCESSING OF PACKAGED FOODS

[...]... Container Association of America, Chicago, and reprinted in S A Goldblith, M A Joslyn & J T R Nickerson (Eds.), (1961) An introduction to thermal processing of foods Westport, CT: AVI Publishing Company, Inc.] Ball, C O (1923) Thermal process time for canned food Bull Nat Res Council, 7(37), 9–76 Ball, C O (1928) Mathematical solution of problems on thermal processing of canned food University of California... concerned with the physical and engineering aspects of the thermal processing of packaged foods i.e., the heating and cooling of food products hermetically sealed in containers The two commonest types of container used for this process are glass bottles and cans, although more recently a variety of plastic containers has been added to the list The main aim of the book is to examine the methods that have... Glasgow: Blackie Academic and Professional Gillespy, T G (1951) Estimation of sterilizing values of processes as applied to canned foods I Packs heating by conduction J Food Agric., 2, 107–125 Gillespy, T G (1953) Estimation of sterilizing values of processes as applied to canned foods II Packs heating by conduction: complex processing conditions and value of coming-up time of retort J Food Agric., 4,... Rees, J A G & Bettison, J (Eds.), (1991) The processing and packaging of heat preserved foods Glasgow, Blackie Richardson, P (Ed.), (2001) Thermal technologies in food processing Cambridge: Woodhead Publishing Richardson, P (Ed.), (2004) Improving the thermal processing of foods Cambridge: Woodhead Publishing Stumbo, C R (1973) Thermobacteriology in food processing (2nd Edition) New York: Academic Press... (1995) Most of these texts do not elaborate on the subject of this book, which is dealt with only in the monumental works of Ball and Olson (1957) and Stumbo (1973), as well as in the individual specialized texts of Pflug (1982) and of the various food processing centers Here an attempt is made to review some of the developments in the subject over the last four decades 1.2.2 Methods of Processing The... Edition) My credentials for writing this book are three decades of experience in the canning industry, the research that has supported it, and the establishment of a specialized training course on the thermal processing of packaged foods My first encounter with the industry was to accompany Tom Gillespy around the various factories of the members of Campden Research Association He took his annual leave for... usually has a person specializing in thermal processing, as well as microbiological laboratory and pilot plant facilities Much of the academic research work reported is essentially an extension of basic principles, and the development of new, and alternative methods of calculation rather than the discovery of new principles Some of the work makes a critical comparison of various authors’ work and assesses... phrase packaged foods is also used in a general sense, and we shall be concerned with a variety of packaging materials, not just tin-plate, aluminum and glass, but also rigid and semi-rigid plastic materials formed into the shape of cans, pouches and bottles The products known originally as canned or bottled products are now referred to as heat-preserved foods or thermally processed foods Thermal Processing. .. Much of the subsequent technical development of the industry was due to the untiring efforts of Hirst and his colleagues, Bill Adam and Tom Gillespy, as well as the field service staff of The Metal Box Co., the subsequent owners of Williamson’s factory 1 During the 1920s W.D Bigelow, the first director of the National Canners’ Association in Washington, and colleagues developed a method of determining thermal. .. emphasis of this text is on processing engineering and its relationship to the safety of the processed products The authors hope that they have produced an adequate text for encouraging research workers and professional engineers to advance the operation of the manufacturing processes to ensure the production of high quality products with assured safety S D HOLDSWORTH R SIMPSON 1 Introduction 1.1 Thermal Processing . engineering aspects of the thermal processing of packaged foods i.e., the heating and cooling of food products hermetically sealed in containers. The two commonest types of container used for this. three decades of experience in the canning industry, the research that has supported it, and the establishment of a specialized training course on the thermal processing of packaged foods. My first encounter. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002) Donald Holdsworth and Ricardo Simpson Thermal Processing of Packaged Foods Second Edition 123 Donald Holdsworth